I have a confession to make. I’m a magazine junkie.
“People” magazine is probably my favorite – I’m not the “Newsweek” or “U.S. News and World Report” type of gal. Fully completing the crossword puzzle can really make my day.
Of course, my favorite magazines are the food ones.
I have a difficult time passing those up.
Considering them research for my writing helps to justify all the ones I seem to purchase.
While on spring break, I decided to get rid of some clutter in the area of my home where I read and write.
Tearing out recipes that I wanted to keep took hours. When the garbage truck came, I’m sure the men thought we must be moving when they saw all the garbage sacks.
Checking the mail and finding my “Delta” or “Mississippi Magazine” is always a welcome treat.
There is a new magazine that has just started to be published. It is called “Eat, Drink – Mississippi.”
The magazine is solely about food in our state. It is a beautiful publication, and I urge you to pick one up and see what it is all about.
There are restaurants in the state that are featured, as well as chefs and anything else that has to do with food and Mississippi.
The first two issues were wonderful, and I hope that the magazine will take off and continue to flourish.
My friend Jo Alice Darden, does some freelance work for the magazine.
She recently interviewed me about working on the movie, “The Help.”
The editor wanted some recipes from the movie and for us to set up a photo shoot for the cover of the magazine.
Guess what she wanted for the cover? You got it – Minny’s pie!
Johnny Jennings shot the cover at my house while we prepared several different shots for the editor to choose from.
It took forever to get those shots prepared.
I never knew how much went into preparing for the cover of a magazine.
I’ll be writing a food article for the Commonwealth’s “Leflore Illustrated” magazine beginning this spring.
I am really looking forward to being a part of another great magazine.
Featuring a recipe and showing the prepared dish will be included in each publication.
I hope you enjoy this week’s recipes. Thanks for reading.
CHICKEN SAUSAGE GUMBO
1 pound boneless, skinless chicken, cut in cubes
1 pound smoked sausage, cut in rounds
4 stalks celery, diced
2 onions, diced
1 green bell pepper, diced
1 (10 ounces) package frozen sliced okra
2 cups chicken broth
2 cups tomato juice
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dried yellow mustard
¼ teaspoon cayenne pepper
2 bay leaves
Salt and pepper to taste
Place all ingredients in crock pot and cook on low for 8 hours.
Serve over cooked rice.
(Freezes well.)
ANOTHER GROUND BEEF CASSEROLE
1 (7 ounces) package dried thin spaghetti, broken in half
1 pound ground beef
1 ½ cups chopped onion (about 2)
1 cup chopped green pepper
1 clove garlic, minced
1 can cream of mushroom soup
1 can tomato soup
1 1/3 cups water
2 cups grated cheddar cheese (8 ounces)
½ teaspoon salt
½ teaspoon pepper
Preheat oven to 350 degrees.
Lightly grease a two-quart baking dish; set aside.
Cook spaghetti according to package directions; drain and return to pan.
In a large skillet, cook ground meat, onions, bell pepper and garlic over medium heat until meat is brown and onion is tender.
Drain off fat.
Stir in soups and water. Bring to a boil; reduce heat.
Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in 1½ cups cheese, salt and pepper.
Stir in cooked spaghetti. Transfer mixture to prepared baking dish.
Sprinkle the remaining cheese on top and bake uncovered about 30 minutes or until heated thoroughly.
CROCKPOT ROAST
1 sirloin tip roast
1 package. Lipton dry onion soup mix
1 can beef broth
1 can French onion soup
½ package baby carrots
6 – 8 small red potatoes (can be cut in half)
1 onion, cut in slices
1 clove garlic
Season roast with salt and pepper.
Place vegetables around roast.
Mix all other ingredients together and pour over roast.
Cook on low for 8 hours.
nContact Lee Ann Flemming at lafkitchen@hughes-.net.
